Comparative morphological and biochemical characteristics of seeds of Sorghum species
Keywords:
biochemical characteristics; morphological characteristics; seeds; Sorghum speciesAbstract
During the period 2016-2017, some of the basic morphological and biochemical characteristics of seeds in Sorghum species are studied, including seed size (mm), eccentricity index (EI), seed coloring, and color of pericarp. Some of the basic biochemical parameters - crude protein (SP), crude fat (SM), phosphorus (P), calcium (Ca), magnesium (Mg), water soluble sugars, total polyphenols (mg GAE/100g) as well as antioxidant activity (μmol TE/100g) were studied in laboratory conditions. It was found that the coloring of the seeds of S. bicolor and S. halepense is in red color tone (a is 6.26 and 6.79), while the coloring of the seeds of S. sudanense and S. vulgare var. technicum is in the yellow-orange color tone (b is 12.73 and 15.62). The ratio of red and yellow color tone ((b is 12.73 and 15.62). The ratio of red and yellow color tone (????/????) is highest for S. bicolor (6.1) and lowest for S. vulgare var. technicum (1.5). It is proved that the crude protein content was highest in the seeds of S. vulgare var. technicum (11.90%) compared to S. bicolor (6.43%), S. sudanense (7.83%) and S. halepense (8.13%). The seeds of S. vulgare var. technicum contain the greatest amount of total polyphenols (615 mg GAE/100g) and they are with lowest antioxidant activity (44166.67 μmol TE/100g), while the S. bicolor content of the general polyphenols is lowest (230 mg GAE/100g) and its antioxidant activity is highest (82500.00 μmol TE/100g). Statistically significant correlation relationships were found between 1000 seeds weight and: width of the seeds (r = 0.944) and color brightness (r = 0.992); between crude protein content and: crude fat (r = 0.936) and total polyphenols (r = 0.993), as well as between crude fat and total polyphenols (r = 0.945). Established correlation relationships are important in assessing and pre-screening for seed quality evaluation. According to the complex evaluation S. vulgare var. technicum stands out with the highest crude protein content (11.90%), crude fat (5.00%) and water-soluble sugars (1.330%) in the seeds.
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